Artichokes in Garlic and White Wine

We passed a farmers market on the way back from the gym yesterday (day 4 and counting) and found a stand with organic produce. I try to stick to organic if possible and so we bought what he had. Beet’s, corn on the cob, and 2 large Artichokes.

Artichokes are a superfood. They lower bad cholesterol, are loaded with antioxidants and high in fiber. I usually just steam, then grill them, but I wanted something different and found this recipe online. I upped the garlic and butter amount to this:

Ingredients

2 large globe Artichokes

4 TBS organic salted butter

6 cloves of minced garlic

1 organic lemon

1 cup white wine

salt and pepper

Old Bay Seasoning

Directions

Wash artichokes and pat dry. Using a pair of kitchen scissors, cut the sharp tips off the leaves. Use a sharp knife and cut off top 1/2 inch of artichoke, then rub with lemon juice to prevent browning.

Cut the stem off close to the bottom of the globe. Slice artichokes in half lengthwise and sprinkle with lemon juice to keep from turning brown.

Use a small spoon to scoop out the fuzzy inside and inner leaves.

Melt butter in large frying pan and saute garlic until golden. Add artichokes cut side down and saute until brown.

After the artichokes are nicely browned pour white wine, Old Bay Seasoning and salt and pepper into the pan, turn to medium-low and cover. Simmer for 30+ minutes or until tender. Tender is when the tip of a fork pierces the artichoke easily near the bottom.

Check often to be sure the wine has not evaporated. I had to add a bit more several times.

These were very tender and made a great start to our dinner.

The recipe I followed suggested you could use water in place of the wine but I love the taste it added.

Do you like artichokes?

BTW, it is an art to photographic food and have it look appetizing. I have not mastered that art:)

That recipe looks absolutely delicious and luckily my sister (an American) brings me (in Australia) a supply of Old Bay Seasoning. Don’t fret about the food not looking artsy, I read ‘food artists’ use blow torches to colour and tart up the food for photographing.

This sounds delicious. Here, artichokes are available only in spring–they are frequently on Easter menus. I only recently dared to try cooking them, and got hooked. I’m saving this for next time they’re in season here.

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